Super Easy Tasty Bread

I don’t even try to make any sort of baked bread to sell commercially anymore as my kitchen is simply not set up for it. Sometimes I’m making raw foods, or chocolates and I don’t have the space.

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That doesn’t mean I don’t like bread and I want to be able to eat it but the stuff in supermarkets and sold by most bakers will do horrible things to my stomach. So when I want some bread to eat invariably I end up making it.

I know it sounds like a massive faff – but I have been doing this for over 30 years now and once you have your head set that this is how it will be done then you kinda just do it. Admittedly, a freezer bigger than an icebox would be great – but even that isn’t essential.

Straight away I will direct you to my sourdough starter recipe on here

Once this is fully on its way I freeze it. I then take it out the day before I’m baking and get it going again by adding more flour and water and I keep it going until the baking has been completed and then back into the freezer it goes until next time. It doesn’t let me down.

If you don’t want to use a starter then use 7 g of dried yeast, in a jug with a little date syrup and  warm water to activate it.

The addition of khorasan flour and spelt flour as well as sesame, sunflower, pumpkin and hemp seeds in this bread makes an extremely tasty and nutritious loaf.


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Makes 4 x 1lb loaves – which sounds like a lot – but I always use one and freeze the others asap so they still have that out of the oven freshness when I need to use them. I just don’t have time to go through this process that often.

7 oz of your sourdough starter or
7 g dried yeast (this comes in a little sachet or its a heaped teaspoonful)  in 200ml water water and 1 tsp date syrup or another natural sweetener
100g a bread flour that you like – but one with wheat
450g spelt wholemeal flour
450g khorasan flour
1.5 tbsp fine seasalt
200g sesame more for the tin
200g sunflower seeds
200g pumpkin seeds
 100g hemp seeds
50 ml olive, hemp or flax seed oil
another 700ml of warm water
I honestly don’t think this could be simpler.
Either add the 200ml of warm water to the 7g of yeast or the 7 oz of starter you want the yeast to ‘bloom’ – it goes nice and frothy and smells like something you’d like to eat.
Mix the starter to slacken it.
Put the flours into a capacious bowl (I do use a stand mixer now as I have other things to do).
Add the yeast/starter and the other 700 ml of water (500ml if you are hand mixing) and start by slowly mixing it and then either give it a full 20 minutes of kneading by hand and 5 minutes on the highest speed on your stand mixer.
Cover with a damp cloth or cling film and leave it in a warm spot to get going. It is entirely up to you how long you leave it. You could leave it for a couple of hours or you can leave it for 24 hours.
Now add the seasalt, oil and the seeds as it needs to be knocked back (a good kneading) for a couple of minutes.
If you are making the bread on a stand mixer the bread should be a soft- almost pourable dough – that is correct.
Grease and flour your bread tins.
Divide the dough equally between the tins.
Set your oven to Gas 8 230˚C 450˚F
Stand the tins in a warm place and cover with a damp t towel.
Give it 40 – 50 minutes and it should fill the tins or double in size. Allow it to double in size. If its cold in your house it will take longer.
Once its double put the t towel in for a wash and put the tins into the oven – 2 at the top, and 2 in the middle.
Allow them 30 minutes then swap the levels over.
Give it another 20 minutes and check that they are cooked.
Turn them out of the tin and give them 10 minutes before you cut them.
I bet they are good enough for you to happily eat them just plain!

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me

phone or text 0792 310 9170



Spelt Sourdough Ring Loaf

I make this particular loaf because Spelt is lower in Gluten than Wheat and it still has quite a sweet flavour but the starter is the Biga starter that I usually use.

There are a couple of quirks to making a good Spelt bread. But once you have found your way around them it is very worth while making.

As I say it has a lower gluten content than wheat and because of this it is necessary to reduce the number of times it is left to rise as the physical structure cannot stand being repeatedly broken as in the normal rising and kneading of a wheaten loaf. I also for this reason leave it to rise in a Bundt tin as that seems to give it a helping hand in the ‘rising and staying risen’. After all that effort you still want to eat a nice light loaf.

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Don’t let any of these worries put you off. After all the recent news about mass produced food it is the perfect time to start to literally take back into our own hands the production of our own food – and anyway … it tastes better


Spelt Sourdough Ring Loaf (Low Gluten, Vegan, Vegetarian)

1 cup (about 180g / 6 oz) of Biga starter

480g / 1lb organic, wholemeal Spelt flour
1 1/2 teaspoons sea salt

250 ml 1/2 pt water

Sift together the salt and flour
Put it into the food mixer bowl (or just a mixing bowl if you are doing it by hand).


Add in all the other ingredients and using the paddle (or your hand) mix for a few minutes to bring everything together.

Let it be for 10 minutes and now you can give it a really good mix, knead for a good 10 – 12 minutes, the dough needs to be somewhat wetter than you would want with a wheaten bread, so you will be feeling sticky if you go for the hand method.

I now grease and flour very generously my 23 cm Bundt or ring cake pan, but you can make these as loaves if you prefer. Do not tap the flour out of the pan, any excess flour can be brushed from the bread later.

Loosely cover in cling film and leave the dough to rise in the refrigerator for 6 – 8 hours.

If it looks like it has risen by 1/2 to double then that is enough, otherwise you are in danger of the loaf collapsing as you move the pan, this is a much more fragile structure remember.

Set it in a warm spot in the kitchen to warm up at room temperature for about 30 minutes. I pop it at the back of the stove.

Preheat the oven to 400° F 200˚C Gas 6.

As you pop it into the oven either spray them with fresh water from a mister or flick a little water on top of them, this gives them a chance to rise and then gets a nice crust going too.
Bake for 35–40 minutes, do the rapping the base with your knuckles for that hollow sound trick to check if it is cooked but it should be.


Tip it out to cool on a wire rack.

Outrageous fresh from the oven just like that let alone with a dip or a topping 😀

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

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phone or text 0792 310 9170
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